venison roast to the brine. 1/3. Dec 28, 2014 - Recipe for Hickory Smoked Venison Shoulder with juniper, wine and pomegranate molasses. It comes as a haunch, side, saddle or Smoked Venison Roast. An ideal centre piece for a sharing platter at a dinner party. Smoked Venison Shoulder. https://sportingchef.com/smoked-pulled-venison-shoulder-or-neck-roast The hind quarter of a deer is also called venison ham. https://www.deeranddeerhunting.com/.../get-smokin-great-venison-dry-rub Smoked Venison Brine recipe by Mark Mckinley, is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. Smoked venison shanks cured with sugar, salt, and prague powder should be used more like you would a ham bone. https://mrecipes.com/smoker/misc/wild-game-venison-boar-quail cloves garlic, cut into slivers . Whole venison shoulder from the buck I killed Sunday, smoked over hickory then braised in a red wine/herb broth. Recipe by Hey Jude. If you want a more manageable size, cut the bone with an oscillating saw. I love a good bowl of chili, and smoked venison chili is a great one. Prepare the Brown Sugar Brine and add a 2-3 lb. Here's an easy recipe that uses smoke and low heat to create a tasty crowd pleaser! Close ... Smoked turkey to kick this off, comment tips/advice as I’m super new to smoking but I’m probably over the grill 5 times a week. I took some of that braising liquid and the baby portobello mushrooms that had cooked in it to make a sauce. This is why I hunt. What You Need to Know. The neck and shoulder part of the venison is the most flavorful meat. The one shown here was aged for 40 Cdg in my dry-aging and curing space. "The Canadian Settler's Guide," published in 1857, used no measurements in instructing newcomers on preserving venison. Smoking venison differs slightly from smoking other meats because wild game is typically much leaner than the flesh of domesticated animals. Refrigerate for 24 to 30 hours. It will begin to thaw out during delivery process. Every now and then you will need to add a few briquettes to maintain a good cooking temperature, and you'll need brush oil on the venison roast every hour. This lean, game meat has a deep colour and rich flavour. The cut is boneless and produces some very tender, flavoursome meat when slow cooked. Therefore we do not advise refreezing it once you receive it. ... 5 -7 lbs venison sirloin or 5 -7 lbs venison shoulder (reserve pan juices for gravy) 2 . https://primallywild.com/2017/11/17/bone-in-venison-shoulder-roast A trick that you can use to remove the silver skin easily is to put the meat in the freezer for at least half an hour before trimming. Continue reading to learn an easy and full-proof brine recipe for smoked venison. I've learned a lot from you and finally have something of a different nature that I thought might be of interest. It has more connective tissue that breaks down and adds flavor to the meat during the smoking process. This means venison can dry out faster and produce tough, smoked meat unless it is marinated before smoking and basted frequently with a mopping sauce during the long cooking process. Deer chili is probably one of the most trusty recipes a lot of people who cook game keep around as it’s a great place to toss a couple pounds of ground or stew meat: just forget about it for a while in a crock … Smoked this 10lb bird for 5 hours at 275. How to Prepare. Mar 21, 2015 - It's time to contribute to this forum. After refrigerating the venison roast in brine for 24 to 30 hours, remove the roast and pat it dry with paper towels. Smoked Meat Dinners in Carmel 317-688-7290. This is a large shank designed to be pretty. Place the venison roast on the rack and smoke according to smoker's manufacturer instructions, should be approximately 5 hours. https://www.deerrecipes.online/crock-pot-venison-shoulder-roast A barbecue feast for the dead of winter in the woods. www.thebackyardpioneer.com/2017/02/07/quick-and-easy-venison-brine This product is frozen. I smoke old school on an offset using charcoal and chips. A barbecue feast for the dead of winter in the woods. Keep your venison shoulders whole this year, they deserve better than the grind pile! The main reason for brining deer meat is to prevent that undesirable “gamey” flavor. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. https://eggheadforum.com/discussion/525935/smoked-venison-shoulder-roast If you don’t have a way to dry age you can also skip this step and butcher the deer after rigor mortis has passed. 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